Discrimination between Shiraz Wines from Different Australian Regions: The Role of Spectroscopy and Chemometrics

• Published in: Journal of agricultural and food chemistry 2011-09, Vol.59 (18), p.10356-10360
• Main Authors: Riovanto, Roberto, Cynkar, Wies U, Berzaghi, Paolo, Cozzolino, Daniel
• Format: Article
• Language: English
• Subjects: Australia; Biological and medical sciences; chemometrics; discriminant analysis; Fermented food industries; Food Chemistry/Biochemistry; Food industries; Fundamental and applied biological sciences. Psychology; infrared spectroscopy; Multivariate Analysis; principal component analysis; spectral analysis; Spectrophotometry; Spectrophotometry, Infrared; Tannins - analysis; Wine - analysis; Wine - classification; wines; Wines and vinegars
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf202578f

This study reports the use of UV–visible (UV–vis), near-infrared (NIR), and midinfrared (MIR) spectroscopy combined with chemometrics to discriminate among Shiraz wines produced in five Australian regions. In total, 98 commercial Shiraz samples (vintage 2006) were analyzed using UV–vis, NIR, and MIR wavelength regions. Spectral data were interpreted using principal component analysis (PCA), linear discriminant analysis (LDA), and soft independent model of class analogy (SIMCA) to classify the wine samples according to region. The results indicated that wine samples from Western Australia and Coonawarra can be separated from the other wines based on their MIR spectra. Classification results based on MIR spectra also indicated that LDA achieved 73% overall correct classification, while SIMCA 95.3%. This study demonstrated that IR spectroscopy combined with chemometric methods can be a useful tool for wine region discrimination.